2 tbs butter
Half onion diced
1 tbsp old bay
1 tsp black pepper
1 tbsp minced garlic
1 can of cream of mushroom soup (refill the can with milk)
1 can of cream of celery soup (refill the can with milk)
7 oz can of whole kernel corn
8 oz can of fresh cut green asparagus spears
1 cup half and half
¼ cup fresh chopped parsley
16 oz crab meat
Sauté onion and garlic in butter.
Add spices and sauté for a few minutes until onions sweat.
Add cans of soup and milk, heat over medium heat while whisking for a few minutes until smooth.
Add corn, asparagus, and half and half.
Continue stirring over low medium heat and keep a close eye on it.
Add parsley and crab a few minutes before serving and stir well.